Daikon

Japanese Daikon

Daikon is a type of radish from Japan with a long hard durable root eaten raw or cooked.

Interesting facts about Daikon

• Are you aware that daikons are a variety of radishes?

• Are you aware that daikons are also called Oriental or Chinese radishes?

• Are you aware that daikons originated in Asia?

• Are you aware that daikon comes from the Japanese words “dai” meaning large and “kon” meaning root?

Pickled daikon

• Are you aware that the most common daikon variety looks like a large white carrot?

• Are you aware that most daikons are 6-20 inches long and 2-4 inches in diameter?

• Are you aware that daikons have white flesh and a thin dirty white skin?

• Are you aware that daikons are usually eaten raw and have a crunchy mild flavor?

• Are you aware that that more daikon is produced in Japan than any other vegetable?

• Are you aware that daikons are low in calories and are a good source of vitamin C? (1/2 cup = 10 calories and 15% of your recommended daily intake of vitamin C)

• Are you aware that daikons contain active enzymes that aid in digestion? (Often these are served in Japanese restaurants with tempura or other fried foods as they are believed to cut the oiliness and aid in digestion. They are served raw and finely shredded into a string like shape.)

• Are you aware that that California is the major producer of daikons in the U.S.?

Nutritional information on Daikon

NB:Carbohydrate, by difference(total carbs-fiber) is also called net carbs